ground beef

Half of the 48 million cases of food-borne disease each year stem from restaurants, and a series of recent reports from the Centers for Disease Control and Prevention provides some clear reasons why: In many cases restaurant managers and workers aren’t following basic food-safety measures. CDC researchers visited hundreds of restaurants in 10 states to figure out what restaurants were doing wrong. Turns out, many workers aren’t being trained about how to handle food safely. They don’t wash their hands …

If you love a juicy burger now and then, or rely on ground beef for quick family meals, you’ve probably been horrified by the recent controversy over “pink slime.” Pink slime, as it was dubbed by two former USDA scientists because of its gelatinous texture, is a cheap filler added to an estimated 70 percent of the ground beef sold at supermarkets and up to 25 percent of each American hamburger patty, according to ABC News. It’s made from the nasty bits …